Apple Pie Stuffed Cinnamon Rolls

Apple Pie Stuffed Cinnamon Rolls are a delightful twist on two classic treats rolled into one. Imagine soft, fluffy cinnamon rolls filled with warm, spiced apple pie filling that oozes sweetness with every bite. The combination of cinnamon, apples, and gooey dough makes these rolls perfect for a cozy breakfast or a comforting dessert.

I love making these rolls when I want to impress guests or treat my family to something special. The best part is how the apple pie filling stays inside the rolls, giving each bite a surprise burst of flavor. I like to let them cool just a bit so the filling is still warm but not too hot to enjoy right away.

These rolls are fantastic when served with a drizzle of cream cheese icing or a simple dusting of powdered sugar. I often pair them with a hot cup of coffee or tea for the ultimate cozy morning. They also make a great weekend treat that fills the house with the wonderful smell of cinnamon and apples — it’s a real mood booster!

Key Ingredients & Substitutions

All-purpose flour: This is important for a soft yet sturdy dough. If you want a lighter texture, you can try bread flour instead. For a gluten-free option, a cup-for-cup gluten-free flour blend may work, but texture might change.

Apples: I prefer Granny Smith for their tartness which balances the sweetness. Honeycrisp or Fuji work too if you like it sweeter. Fresh apples are best, but frozen diced apples thawed and drained can be a substitute.

Cinnamon and brown sugar: These give the classic cinnamon roll warmth and sweetness. You can use coconut sugar for a less refined option, or add a pinch of nutmeg for extra spice.

Butter: Adds richness to dough and filling. Use unsalted for control over salt amount. You can swap with margarine or a plant-based alternative if dairy-free.

Yeast: Active dry yeast is standard here. Instant yeast works too but skip proofing in warm milk. For a no-yeast option, try a quick bread dough, though texture will differ.

How Do I Get the Apple Filling Just Right Without Making the Dough Soggy?

The key is to cook the apples with flour and butter until soft and thickened. This removes excess moisture that could make the rolls soggy.

• Use small, diced apple pieces so they cook evenly and release less water.
• Cook the mixture over medium heat, stirring often until the apples are tender and the sauce thickens.
• Adding a bit of flour helps absorb liquid. Don’t skip the lemon juice—it brightens flavor and helps apples hold texture.
• Cool the filling completely before spreading on the dough to avoid melting the butter in the cinnamon sugar layer.

Following these tips helps keep the rolls fluffy with a warm, gooey apple center that isn’t wet or heavy.

Equipment You’ll Need

• Large mixing bowl – I like it because it makes kneading and rising easier without extra bowls.
• Rolling pin – helps you roll out the dough evenly for a perfect fit.
• Baking dish or sheet – use a 9×13 inch dish to hold all the rolls neatly while baking.
• Whisk or spoon – for mixing the filling and glaze smoothly.
• Knife or dental floss – to cut the rolled dough into even sections without squishing the filling.

Flavor Variations & Add-Ins

• Replace apples with pears or peaches for a different fruity taste that pairs nicely with cinnamon.
• Mix chopped nuts like pecans or walnuts into the cinnamon sugar filling for added crunch.
• Swirl in a spoonful of caramel sauce or dulce de leche before rolling for extra sweetness.
• Use brown butter or add a pinch of allspice to enhance the warm spice flavor of the rolls.

Apple Pie Stuffed Cinnamon Rolls

Ingredients You’ll Need:

For the Dough:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk (about 110°F / 43°C)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 tsp salt
• 1 large egg

For the Apple Pie Filling:

• 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced
• 1/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp lemon juice
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour (to thicken)

For the Cinnamon Sugar Filling:

• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup chopped walnuts or pecans (optional)

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk (or cream)
• 1/2 tsp vanilla extract

Time You’ll Need:

This recipe takes about 20 minutes to prepare the dough and filling, plus 1 to 1.5 hours for the dough to rise, 30-40 minutes to proof the rolled slices, 20-25 minutes to bake, and a few minutes to prepare and drizzle the glaze. Overall, plan for roughly 2.5 to 3 hours including rising times.

Step-by-Step Instructions:

1. Make the Dough:

Begin by mixing the yeast into warm milk in a large bowl. Let it sit for 5 to 10 minutes until it becomes foamy. Add the granulated sugar, melted butter, salt, and the egg, and stir. Gradually add the flour and mix until a soft dough forms. Turn dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and leave it somewhere warm to rise until it doubles in size—about 1 to 1.5 hours.

2. Prepare the Apple Filling:

While the dough rises, melt the butter in a small saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, lemon juice, and flour. Stir frequently as you cook for about 5 minutes until the apples are soft and the filling thickens. Remove from heat and set aside to cool.

3. Make the Cinnamon Sugar Filling:

In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined. If you like, mix in chopped nuts for extra crunch.

4. Assemble the Rolls:

Once the dough has doubled in size, roll it out on a floured surface into a rectangle about 16 by 12 inches. Spread the cinnamon sugar filling evenly over the dough, leaving a small border around edges. Then add the cooled apple filling on top, spreading it gently and evenly.

5. Roll and Slice:

Starting at one long edge, carefully roll the dough into a tight log. Use a sharp knife or dental floss to slice the roll into 12 even pieces.

6. Let the Rolls Rise:

Place the rolls into a greased 9×13-inch baking dish or on a parchment-lined baking sheet, spacing them a little apart. Cover the rolls and let them rise again for 30 to 40 minutes until puffy.

7. Bake:

Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until they turn golden brown and cook through.

8. Make the Glaze:

While the rolls bake, whisk together the powdered sugar, milk (or cream), and vanilla until smooth. Adjust thickness by adding a bit more milk or powdered sugar until you get a drizzle-able consistency.

9. Finish and Serve:

Remove the baked rolls from the oven and immediately drizzle the glaze on top while they’re still warm. Sprinkle additional chopped nuts if you like. Let the rolls cool slightly before serving—enjoy the warm, gooey, apple-packed cinnamon rolls!

Can I Use Frozen Apples for the Filling?

Yes! Just make sure to thaw them fully and drain any excess liquid before cooking. This helps prevent the rolls from becoming soggy.

How Should I Store Leftover Cinnamon Rolls?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm them gently in the microwave or oven before serving.

Can I Make the Dough Ahead of Time?

Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. Take it out an hour before shaping to come to room temperature.

What Can I Substitute for Milk in the Dough?

You can use any plant-based milk like almond, soy, or oat milk in equal amounts. Just make sure it’s warm (around 110°F) to activate the yeast properly.